Sauteed Chicken with Tomatoes and Cilantro
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh parsley
- 1 large yellow onion, chopped
- 3 tablespoons chopped fresh cilantro
- 6 large chicken thighs, skin removed
- 4 large garlic cloves, minced
- 1 28-ounce can crushed tomatoes with added puree
- 4 dashes hot pepper sauce (such as tabasco)
- Carbohydrate 14 g(5%)
- Cholesterol 183 mg(61%)
- Fat 36 g(55%)
- Fiber 3 g(13%)
- Protein 34 g(67%)
- Saturated Fat 9 g(46%)
- Sodium 423 mg(18%)
- Calories 512
Preparation Heat olive oil in heavy large skillet over high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to platter. Reduce heat to medium. Add onion and garlic to skillet and sauté until onion is translucent, about 6 minutes. Add tomatoes, vinegar, cumin and hot pepper sauce. Bring mixture to boil. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 30 minutes. Mix in parsley and cilantro. Season with salt and pepper.
Preparation Heat olive oil in heavy large skillet over high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to platter. Reduce heat to medium. Add onion and garlic to skillet and sauté until onion is translucent, about 6 minutes. Add tomatoes, vinegar, cumin and hot pepper sauce. Bring mixture to boil. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 30 minutes. Mix in parsley and cilantro. Season with salt and pepper.
